Trini-Chinese Chicken
- Total Time
- 1 hour, plus refrigeration time
- Rating
- Comments
- Read comments
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Ingredients
- 8 to 10chicken thighs, legs and wings,about 2½ to 3 pounds total
- 2tablespoons five-spice powder
- 3limes
- 3tablespoons soy sauce
- 12-inch knob ginger root, peeled andminced
- ½cup neutral oil, like canola or grapeseed
- 2tablespoons sesame oil
- ½cup oyster sauce
- 1 to 3tablespoons Scotch-bonnet-peppersauce, ideally Matouk’s Soca, to taste
- Freshly ground black pepper
- ¼cup chopped scallions, for garnish.
Nutritional analysis per serving (6 servings)
879 calories; 71 grams fat; 15 grams saturated fat; 0 grams trans fat; 33 grams monounsaturated fat; 17 grams polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 49 grams protein; 1333 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large, nonreactive bowl, toss the chicken with five-spice powder, then with the juice of 2 of the limes, the soy sauce and the ginger. Cover and marinate in the refrigerator for at least 30 minutes and up to 6 hours.
- Step 2
Heat oils in a large skillet over medium-high heat. There should be at least ¼ inch of oil in the pan. When the oil is hot, remove chicken from marinade, allowing excess marinade to drip back into the bowl, and fry, in batches if necessary to not crowd the pan, turning the pieces frequently, until well browned and cooked through, 15 to 20 minutes.
- Step 3
Meanwhile, make the dipping sauce. Combine oyster sauce, a tablespoon of the Scotch-bonnet-pepper sauce and the juice of the remaining lime and stir to combine. Adjust seasonings with more hot sauce, lime juice and freshly ground black pepper to taste.
- Step 4
Garnish with scallions and serve with white or fried rice, with a drizzle of the sauce over each piece of chicken and the remaining sauce on the side.
Private Notes
Comments
I marinated this for 24 hours. Then placed it on a bed of chunky onions and baked it at 375 degrees until done. Forget the oil. This was grand.
I prefer baking to frying. Can the chicken pieces be baked? If so, at what temperature and for how long?
First throw out that pan, and invest in a new one. Then go online, and look up care, and seasoning cast iron cookware. You will be glad you did.
I use a stainless steel chain mail scrubber, while the pan is still warm running under cold water. Wipe with paper towel immediately, a few drops of oil on a paper towel run over the inside of the pan. Then put back on stove on low, for as long as you want, the longer the better.
I don't use any NONSTICK PAN EVER!
In my opinion, they call for way too much Chinese-five spice. The flavor is overwhelming on the chicken. I would cut that in half.
Dark soy. When reading the article I observed that dark soy was used. Dark soy is very different from the typical soy sauce we generally see on tables.
I owned a yard in Devon. I got MasterBlaster to blast gel coats off boats that had the dreaded boat pox - osmosis. I used to give him my cast iron/steel pans. They came back shiny as they never had been, even new. I followed the're-seasoning' ritual to a T. Never worked. They all went in the 'metals' skip in the recycling. I now have Pyrex [not their glass ware], Fissler and Circulon n/s. Fantastic. After years of daily use, inc burning stuff to cooled magma, cleans up like new.
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